Health department official: Time to freeze — or dump — those Thanksgiving leftovers

Monday

Dec 2, 2013 at 5:37 PMDec 2, 2013 at 5:37 PM

By Melissa WestphalRockford Register Star

ROCKFORD — If there’s leftover turkey, stuffing or pumpkin pie still sitting in your refrigerator, it’s time to take action.

Technically, we’re past deadline for action. Health experts say leftovers should be thrown out or frozen within three to four days of being cooked and served.

If that food in the fridge is from Thanksgiving, we’re on day five.

The chances of transmitting a foodborne illness increase the longer food sits in the fridge, said Gail Goldman, food services coordinator and an inspector with the Winnebago County Health Department. The Centers for Disease Control and Prevention estimates that each year foodborne diseases sicken about 48 million people, hospitalize 128,000 people and cause death in 3,000.

Goldman said if food sat out for longer than two hours during your holiday feast, it should have been thrown out already. And leftovers should be eaten within the same day or next day after being frozen and thawed out.

The Partnership for Food Safety Education — a coalition of businesses, trade associations, and public interest and scientific groups — advocates for the clean-separate-cook-chill approach to preparing food.

Wash hands, cutting boards, knives and countertops before and after handling food. Keep raw meat, poultry and seafood away from ready-to-eat foods by using separate cutting boards, for example.

Consult a temperature chart and/or use a food thermometer for proper heating and preparation of food. Food also needs to be chilled properly — cold temperatures slow the growth of harmful bacteria, according the U.S. Food and Drug Administration.

Leftovers should be divided into shallow containers for quicker cooling, and the fridge should be set at 40 degrees or lower and not overstuffed with items. The FDA has a handy chart for advice on what food items freeze the best.

Goldman said the health department typically doesn’t get calls from people with cases of food poisoning related to food made in the home. Spokespeople for two of Rockford’s hospitals said they didn’t see an increase in foodborne illness cases during the last few days.

“There’s always a learning curve,” Goldman said about food safety. “The FDA has done a nice job educating people, communicating that same message over and over again.

“The emphasis on hand washing has always existed in public health, dentistry, medicine. That’s the key. And keeping hot foods hot and cold foods cold, and making sure to separate raw meats and ready-made foods.”